Directions: Boil the seeds in the water until they open. Prepare the mixture and add in the water. Next you cut the slice of rye bread into small pieces and add also this into the water with the other ingredients. Then mix for 5 minutes in low heat, and the soup is ready to be served!

Directions: Get out a medium or large mixing bowl and mix the flour, salt, cornflower together. Then, add the cannabis milk, mixing thoroughly. Now add cannabis flour. Continue mixing until well blended. Mix until there are no more lumps. Keep the mixture in the fridge for 30 minutes. Get out a large nonstick skillet turning the temperature on medium-low. Cook about 2 minutes per side on medium-low, flipping after 2 minutes. Fill in with ingredients that you prefer! Enjoy!

Directions: Leave the seeds overnight, drain and cover them with 700 ml water (for comfort in the mixer, so you don't hit them whole, the remaining water, 300ml put at the end). Start mixing with the mixer at the highest speed, after a few minutes allow the mixture to rest and then refill. Filter in a strainer. Drink as it is or add ginger syrup or cannabis coffee.

Directions: Preheat stove at a high level. Grease a fry pan with cannabis butter and place on the element and wait till hot. Stir eggs in bowl, add the cannabis tea leaves and ginger syrup. Mix well and pour eggs in to the hot fry pan.

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